Apple Pie With Semolina Recipes

APPLE PIE WITH SEMOLINA

Steps:

• Use to separate bowls to prepare the apple and the flour mix.
• Making the apple mix: Pill and mince the apples and to them add sugar, walnuts, lemon zest and lemon juice. Mix well.
• Making the flour mix: Mix the flour with the baking powder and to it add semolina, carob powder, sugar, cinnamon. Mix well.
• Use 26 cm round cake pan. Grease the pan with mixture of oil and flour and start layering. First put 1/3 of the flour mixture, then 1/3 of the apple mixture and then 1/3 of the oil. Continue until you use all of the mixtures. On the top you have to finish with apples and oil.
• Bake it in a preheated 200 degrees C for about 45 minutes. When ready leave the pie to cool down before serving.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

PERFECT APPLE PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
• In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
• Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.